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Barbonymus balleroides is a species of ray-finned fish in the genus Barbonymus from south-east Asia. [1] it is a widely eaten food fish and makes up the majority of the fish biomass in most of its range.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
The Indonesian coelacanth (Latimeria menadoensis, Indonesian: raja laut), also called Sulawesi coelacanth, [3] [4] is one of two living species of coelacanth, identifiable by its brown color. Latimeria menadoensis is a lobe-finned fish belonging to the class Actinistia and order Coelacanthiformes, classified under the family Latimeriidae and ...
The toli shad or Chinese herring (Tenualosa toli) is a fish of the family Clupeidae, a species of shad distributed in the western Indian Ocean and the Bay of Bengal to the Java Sea and the South China Sea.
In Palembang, the dish tempoyak ikan patin (Pangasius catfish in tempoyak sauce) and brengkes (pepes) tempoyak are well known, which is a steamed fermented durian paste in banana leaf container, [11] usually mixed with patin (Pangasius fish) as brengkes ikan patin tempoyak. [12]
Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia [2] and Malaysia. [3] Amplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However, fish is not the only ingredient to be made for pepes.